Now you can make pollo guisado - Dominican braised chicken - one of the most popular dishes in Dominican cuisine. This is a treat you cannot miss.

– 2 lbs chicken, [0.9 kg], cut into small pieces – Juice of 1 lime – ½ teaspoon oregano (dry, ground) – 1 small red onion, stalks cut into slices – ½ cup chopped celery, (optional) – 1 teaspoon salt, (more may be necessary) – ½ teaspoon mashed garlic – 2 tablespoons vegetable oil – 1 teaspoon sugar (white, granulated) – 2 cup water – 2 green bell, or cubanela (cubanelle) peppers – 4 plum tomato, cut into quarters – ¼ cup pitted green olives, (optional) – 1 cup tomato sauce – 1 bunch cilantro – ¼ teaspoon pepper (freshly-cracked, or ground)


Prep chicken:

- Cut the chicken into small pieces and place in a bowl that has a lid. Season the chicken pieces with the lime juice.

Season chicken:

- Mix the chicken, oregano, onion, celery, salt, and garlic. Marinate for 30 minutes.

Brown chicken:

- In a pot heat the oil over medium heat, add sugar, and wait until it browns. - Add the chicken (reserve all the other things in the marinade for use in a later step) and cook and stir until the meat is light brown.


- Add 2 tablespoons of water. Cover and simmer over medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary to prevent it from burning.

Add vegetables:

- Stir in the vegetables that you had set aside from marinating the chicken, plus cubanelle pepper, tomatoes, and olives. Cover, and simmer until the vegetables are cooked through, adding water by the tablespoon and stirring as it becomes necessary.

Make sauce:

- Add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. The vegetables will be very soft, the sauce a bit thick, and the chicken fall-off-the-bone tender. - Add fresh cilantro. Season with salt and pepper to taste.


– Serve with arroz blanco, a side dish (or salad), and beans. It also goes great with moro de habichuelas (Dominican rice and beans).

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